as stoner says. Although i use warm water (saves on Gas if the kettle is already boiled), just put enough in for what you want, too much and you start to add a dilute bitter end. Use a low heat, and lightly temper the coffee. Amount of coffee depends on the size of the stove top, but go for 1-1.5 spoons per espresso. Just watch the coffee filter through slowly (leave the lid of as well) as you also achieve the creme... A nice Ethiopian jigeraffe works well or a good Mocha blend..

Try other coffees and see what flicks your switch. I lived in Naples for 2 years so developed a taste for Caffe Kimbo which is roasted there. The Neapolitans like their coffee a bit stronger than the rest of Italy so it is a slightly different roast. Different coffees might work better for you, your pot and your local water so experiment. The swirl or stir before pouring makes sense too.

Cold water to below the valve, bung 11/2 scoops of basic supermarket coffee into mine, lightly tamp and have the heat on a bit too high as otherwise it takes too long and I leave the room to do something else and forget about it.

Bit of cold milk in the mug ready and brim the cup with coffee, no more water added.

Yes. Caffeine magazine had an article (written by an ex-pat Italian barista) on how to get decent coffee from a stovetop, it involved quenching in cold water to stop it burning the coffee.
Lavazza is horrible coffee though.

I damp the coffee with cold water before heating, not sure what difference it makes. I use high heat then super low once it starts coming out. Getting it to seep out as slowly as possible really gets the flavours out!

I don't like Lavazza, but if you can find Lavazza Gold it's nice. At Asda I buy Starbucks espresso, but Waitrose have some nice own brand.